Vegan spelt berry muffins

All ingredients are super simple but if you don’t have any spelt flour I would suggest using fine oat flour instead and add a little less milk at the end.

These muffins are great for up to 3 days and don’t have to be stored in the fridge.

I am sure you will enjoy them as much as I do.

Ready?

Let’s start cooking.

We will need (6-7 muffins)

1,5 cups of white spelt flour (1 cup -250 ml)

3 table spoons of almond flour

3/4 cup of brown sugar

1/2 tea spoon of baking powder

1/2 tea spoon of cinnamon powder

1 cup of soy milk +1 table spoon of lemon juice

2 table spoons of vegetable oil

1/2 cup of blueberries, 2 table spoons of raspberries 

Mix flours, baking powder.

Add sugar, then cinnamon.

Add oil.

Mix together milk and lemon juice. Add to the mixture, should be slightly liquid.

Add berries. I like to add fresh berries, but frozen will work too. Just keep in mind they can change the temperature of the muffins by making them wetter.

Bake at 180C/365F till golden on top and berries are bubbling.

Let muffins cool before serving.

Enjoy!